Egg Bennu-Dict & Orbit Discs Reflector

Poached Eggs

• Eggs whole
• 2 teaspoons white vinegar
• ¼ teaspoon salt
• Water

Instructions:

1. Heat the water, using enough water to come 1 inch up the side of a narrow deep 2-quart saucier (or saucepan). Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small bowl. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around.
2. Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from feathering or spreading out in the pan.
3. Let it poach: Turn off the heat. Cover the pan and set your timer for 5 minutes. Don’t peek, poke, stir or accost the egg in any way.
4. Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate for up to 8 hours.
5. Reheat in warm water just before serving.
6. Use the whirlpool method when poaching a single serving (one or two eggs). For bigger batches. heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.

 

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Creamed Spinach

Instructions:

1. Melt the butter in a large skillet over medium heat. Add shallot and cook, stirring frequently, until soft and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown. Add heavy cream, salt, pepper and nutmeg and bring to a gentle boil. Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes. Add the cheese and stir until melted. Add the spinach and stir until evenly combined with the cream sauce. Taste and adjust seasoning if necessary. (If the spinach seems a little watery, cook over medium-low heat until any excess liquid evaporates.) Serve warm.
2. The spinach can be made and refrigerated a day ahead of time. Reheat in the microwave, uncovered, stirring every 30 seconds or so, until hot, a few minutes. When reheated, the spinach won’t be quite as creamy looking as it was originally, but the taste will be the same.
3. You can add a bit of cream when reheating to get a creamer consistency.

 

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Instructions:

1. Poach eggs ahead of time and set aside for later use.
2. Heat creamed spinach and hold for later use.
3. Take sauté pan and place onto stove top over medium heat, lay in sliced bacon and cook until desired texture.
4. Remove bacon and place onto a plate lined with a paper towel to drain extra oil. Set aside for later use.
5. Cut the muffin in half and place both halves into sauté pan to heat. Cook until golden brown, remove and place the bottom half of the muffin onto a plate then place sliced bacon onto muffin.
6. Reheat poached egg in warm water, remove from water pat dry then place egg onto bacon, take 2oz. creamed spinach layer over the top of the egg.
7. Replace the top of the muffin and serve hot.

 

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Orbit Discs Reflector:

Instructions:

1. Fold foil paper to make a square box about 4x8 inches. Set aside.
2. In a mixing bowl, mix guajillo paste and water then add corn tortilla chips.
3. Coat corn chips with guajillo mixture.
4. Place corn chips into to foil square then place them in a warm oven for about 5 minutes.
5. While the chips are in the oven, cook your sunny side egg in a sauté pan and season with salt and pepper. Set aside.
6. Remove chips from oven, place onto a plate then place your egg on top of chips and garnish with Pico De Gallo, chopped cilantro and cotija cheese.
7. Serve hot and enjoy happy landings!